SALTIMBOCCA
Ingredients
300 g veal sirloin
4 slices Sokołów smoked bacon
4 sage leaves
50 ml dry white wine
50 g butter
500 g green asparagus
1 tablespoon corn flour
salt, pepper
Preparation
- Cut sirloin in half, and then use a mallet to gently tenderise the meat. Put 2 bacon slices and 2 sage leaves on each piece of meat. Use toothpicks to fix the whole together.
- Cover one side of sirloin (the one without additives) in corn flour. Fry on butter for 2-3 minutes on each side. Add the asparagus and fry a little more. Add white wine. Season with salt and pepper.
